Quick Corn Chowder
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
A creamy corn soup, fragrant and quite simple to make. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Spanish onions - 3.5 oz
- Garlic - 1 clove
- Vegetable Oil - 1 fl oz
- Canned Corn - 12 oz
- Milk - 10 fl oz
- Graham Crackers - to taste
- Cilantro - to taste
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Finely chop the onion and garlic. Heat vegetable oil directly in the pot and sauté the onion and garlic until they become translucent.
Step 2
Add the corn to the skillet and cook over low heat for 5–7 minutes.
Step 3
Pour the milk into the pot, cook for 10–15 minutes over medium heat, and season with salt and pepper.
Step 4
Allow to cool slightly and blend until smooth. Taste and add a little sugar if desired.
Step 5
Ladle the soup into bowls, sprinkle with cereal (dry breakfast) and chopped cilantro.
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